Improving the Safety and Quality of Nuts

Produk Detail:
  • Author : Linda J Harris
  • Publisher : Elsevier
  • Pages : 440 pages
  • ISBN : 0857097482
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Improving the Safety and Quality of Nuts

Download or Read online Improving the Safety and Quality of Nuts full in PDF, ePub and kindle. this book written by Linda J Harris and published by Elsevier which was released on 31 October 2013 with total page 440 pages. We cannot guarantee that Improving the Safety and Quality of Nuts book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts. Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area. Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity Places focus on quality and safety in the production and processing of selected types of nuts

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
  • Author : Linda J Harris
  • Publisher : Elsevier
  • Release : 31 October 2013
GET THIS BOOK Improving the Safety and Quality of Nuts

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality.

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
  • Author : Linda J Harris
  • Publisher : Woodhead Publishing
  • Release : 14 November 2013
GET THIS BOOK Improving the Safety and Quality of Nuts

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality.

Statistical Process Control for the Food Industry

Statistical Process Control for the Food Industry
  • Author : Jiju Antony,Sarina A. Lim
  • Publisher : Wiley
  • Release : 29 April 2019
GET THIS BOOK Statistical Process Control for the Food Industry

A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies. Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of

Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia
  • Author : V.K. Joshi
  • Publisher : CRC Press
  • Release : 05 January 2016
GET THIS BOOK Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o

Manual on Postharvest Handling of Mediterranean Tree Fruits and Nuts

Manual on Postharvest Handling of Mediterranean Tree Fruits and Nuts
  • Author : Carlos H. Crisosto,Gayle M. Crisosto
  • Publisher : CABI
  • Release : 13 October 2020
GET THIS BOOK Manual on Postharvest Handling of Mediterranean Tree Fruits and Nuts

Postharvest is an important element of getting fresh, high-quality fruit to the consumer and technological advances continue to outpace infrastructure. This book provides valuable, up-to-date information on postharvest handling of seven fruit and nut crops: almond, fig, peach, persimmon, pistachio, pomegranate and table grape. These crops are of particular importance in the Mediterranean region, but also to those countries that export and import these crops, where intensive economic resources are dedicated to developing information to understand and solve their postharvest

Postharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release : 26 November 2021
GET THIS BOOK Postharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring,

Saving Food

Saving Food
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 01 June 2019
GET THIS BOOK Saving Food

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains,

Generation of Aromas and Flavours

Generation of Aromas and Flavours
  • Author : Alice Vilela
  • Publisher : BoD – Books on Demand
  • Release : 14 November 2018
GET THIS BOOK Generation of Aromas and Flavours

Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying

Postharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables
  • Author : Mohammed Wasim Siddiqui
  • Publisher : Academic Press
  • Release : 13 August 2018
GET THIS BOOK Postharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce

Postharvest Pathology

Postharvest Pathology
  • Author : Davide Spadaro,Samir Droby,Maria Lodovica Gullino
  • Publisher : Springer Nature
  • Release : 15 December 2020
GET THIS BOOK Postharvest Pathology

The book will address selected topics in postharvest pathology aiming at highlighting recent development in the science, technology and control strategies of postharvest diseases to reduce losses and enhance safety of harvested agricultural products. Topics will include: 1) Introduction: Perspectives and challenges in postharvest pathology 2) Elucidating host-pathogen interactions 3) Next generation technologies for management and detection of postharvest pathogens 4) Food safety in postharvest pathology 5) Alternative postharvest diseases control strategies 6) Chemical control of postharvest diseases

Encyclopedia of Food Security and Sustainability

Encyclopedia of Food Security and Sustainability
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 08 November 2018
GET THIS BOOK Encyclopedia of Food Security and Sustainability

The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and

Food Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries
  • Author : Andre Gordon
  • Publisher : Academic Press
  • Release : 15 April 2020
GET THIS BOOK Food Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains

Microbiological Safety and Quality of Food

Microbiological Safety and Quality of Food
  • Author : Barbara Lund,Anthony C. Baird-Parker,Tony C. Baird-Parker,Grahame W. Gould,Grahame Warwick Gould
  • Publisher : Springer Science & Business Media
  • Release : 19 January 2022
GET THIS BOOK Microbiological Safety and Quality of Food

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora,

Proceedings of the 5th International Asia Conference on Industrial Engineering and Management Innovation IEMI2014

Proceedings of the 5th International Asia Conference on Industrial Engineering and Management Innovation  IEMI2014
  • Author : Ershi Qi,Qin Su,Jiang Shen,Feng Wu,Runliang Dou
  • Publisher : Springer
  • Release : 19 January 2015
GET THIS BOOK Proceedings of the 5th International Asia Conference on Industrial Engineering and Management Innovation IEMI2014

The 5th International Asia Conference on Industrial Engineering and Management Innovation is sponsored by the Chinese Industrial Engineering Institution and organized by Xi’an Jiaotong University. The conference aims to share and disseminate information on the most recent and relevant researches, theories and practices in industrial and system engineering to promote their development and application in university and enterprises.